BibTex RIS Kaynak Göster

Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir

Yıl 2015, Cilt: 3 Sayı: 1, 70 - 76, 01.05.2015

Öz

Mytilus galloprovincialis is called ‘‘black mussel’’ in Turkey and is mostly consumed as
stuffed mussels and fried mussels. Mussels pump large quantities of water through their
bodies, so they accumulate the toxic substances and microorganisms present in ambient
water. In recent years, stuffed mussel sale increased in various foods consumption places
(restaurants, supermarkets, etc.) in Turkey. The aim of this study was invastigated the
microbiological quality of thirty stuffed mussels samples (270 stuffed mussels in total)
collected from street sellers according to Turkish Food Codex (TFC) in Aydın and in İzmir
provience. The microbiological analysis of stuffed mussel samples showed that the total
viable counts were ranging between <2 and 6.44 log cfu/g. The numbers of Bacillus cereus,
Staphylococcus aureus, and coliform were ranging between <2.00 and 4.36 log cfu/g, <2.00
and 4.55 log cfu/g, and <10 cfu/g, respectively. L. monocytogenes was determined in none
samples. However L. ivanovii was identified in 4 samples, Vibrio spp. in 7 samples. Also,
two samples were showed positive for the both pathogens. So, the result of this investigation
indicated that stuffed mussels might constitute a potential health hazard, especially when
kept at high ambient temperatures, depending on contamination level and lack of sanitary
practices, and therefore, handling practices should require more attention and improvement

Kaynakça

  • 1. Ghanbari, M., Jami, M., Domig KJ, Kneifel W., (2013). Seafood biopreservation by lactic acid bacteria– a review. LWT – Food Sci Technol 50(2):315–24.
  • 2. Bongiorno T, Lacumin L, Tubaro, F, Marcuzzo E, Sensidoni, A, Tulli F. (2015) Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea), Food Chemistry Volume 173: 355-362.
  • 3. Ripabelli G, Sammorco ML, Grasso GM, Fanelli I, Caprioli A, Luzzi I. (1999) Occurrence of Vibrio and other pathogenic bacteria in Mytilus galloprovincialis (mussels) from Adriatic Sea, Italy. International Journal of Food Microbology 49: 43-48.
  • 4. De Witte B, Bekaert DK, Hoffman S, Vandermeersch G, Cooreman K, Robbens J., (2014) Quality assessment of the blue mussel (Mytilus edulis): Comparison between commercial and wild types. Marine Pollution Bulletin, 85:146–155.
  • 5. Şener A, Demir N, Çakıcı N, Kaya H, Bakar C. (2012) Çanakkale Boğazı`ndan avlanan kara midyelerinin (Mytilus galloprovincialis) mikrobiyolojik incelemesi. Nobel Medicus 26 (9-2) 69-73.
  • 6. Gülyavuz H., Ünlüsayın M., (2008). “Su Ürünleri İşleme Teknolojisi” (Fish Processing Technology). Ders Kitabı, Second Ed. Onur Grafik , 359 s., (ISBN: 975-96897-0-7) İstanbul.
  • 7. Kijewski, T., Smietanka, B., Zbawicka, M., Gosling, E., Hummel, H., Wenne, R., (2011). Distribution of Mytilus taxa in European coastal areas as inferred from molecular markers. J. Sea Res. 65, 224–234.
  • 8. Çelik, MY, Karayücel, S, Karayücel, I, Öztürk R, Eyüpoğlu B., (2012). Meat Yield, Condition Index, and Biochemical Composition of Mussels (Mytilus galloprovincialis Lamarck, 1819) in Sinop, South of the Black Sea. Journal of Aquatic Food Product Technology, 21:198–205.
  • 9. Kisla D, Uzgun Y. (2008) Microbiological evaluotion of stuffed mussels. Journal of Food Protection 3: 448-661.
  • 10. Durgun S. (2013) İzmir`de açıkta satılan midye dolmaların mikrobiyolojik açıdan incelenmesi. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Manisa.
  • 11. Halkman K. (2005) Merck Gıda Mikrobiyolojisi Uygulamaları. Ankara.
  • 12. Anonim. Türk Standartları (1997). Gıda ve yem maddelerinin mikrobiyolojisi-Listeria monocytogenes`in aranması ve sayımı metodu bölüm 1: Arama metodu. TS EN ISO 11290-1/Aralık 1997.
  • 13. Lhafi SK, Michael Kühne M., (2007). Occurrence of Vibrio spp. in blue mussels (Mytilus edulis) from the German Wadden Sea, International Journal of Food Microbiology 116: 297–300.
  • 14. Herrfurth D, Oeleker K, Pund RP, Strauch E, Schwartz K, Kleer J, Gölz G, AlterT, Huehn S., 2013). Uptake and Localization of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus in Blue Mussels (Mytilus edulis) of the Baltic Sea, Journal of Shellfish Research 32(3):855-859.
  • 15. Messelhäusser U, Colditz J, Thärigen D, Kleih W, Höller C, Busch U., (2010). Detection and differentiation of Vibrio spp. in seafood and fish samples with cultural and molecular methods, International Journal of Food Microbiology, 142: 360–364.
  • 16. Normanno G, Parisi A, Addante N, Quaglia NC, Dambrosio A, Montagna C, Chiocco D., (2006).Vibrio parahaemolyticus, Vibrio vulnificus and microorganisms of fecal origin in mussels (Mytilus galloprovincialis) sold in the Puglia region (Italy). International Journal of Food Microbiology 106:219 – 222.
  • 17. Wright AC, Schneider RG, Hubbard MA, Schneider KR., (2009). Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus, FSHN09-02, july,. http://edis.ifas.ufl.edu.
  • 18. Aksu H. (1996) İstanbul’da tüketime sunulan bazı hazır yemeklerin mikrobiyolojik kalitesi üzerine araştırmalar. V. Ulusal Halk Sağlığı Kongresi, 12-16 Ekim 1996, İstanbul.
  • 19. Ulusoy Ş. (2008) Midye Dolmalarının Modifiye Atmosferle Paketlenmesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • 20. Ateş M, Ozkizilcik A, Tabakoglu C. (2011) Microbiological analysis of stuffed mussels sold in the streets. Indian Journal Microbiological 51(3):350-354.
  • 21. Ergönül B, Kundakçı A, Durgun S: Hygienic quality of stuffed Mediterranean mussels (Mytilus gallovincialis) sold by Street venders in Izmir, Turkey, Journal of Food Safety and Food Quality, 65:121-124, 2014.
  • 22. Rhodehamel, E.J., and Harmon, S.M., (1998). Bacillus cereus. Ch.14. In Food and Drug Administration Bacteriological Analytical Manual, 8th ed. (revision A), (CD-ROM version. R.L. Merker (Ed.). AOAC International, Gaithersburg, MD.
  • 23. Oner E, Erol İ. (2006) Soğuk olarak tüketime sunulan bazı hazır gıdaların mikrobiyolojik kalitelerinin belirlenmesi. 2. Ulusal Veteriner Gıda Hijyenistleri Kongresi Bildiri Kitabı ,18-20 Eylül 2006, İstanbul.
  • 24. Croonenbergs RE., (2000). Contamination of shellfish-growing waters. In: Martin RE, Carter EP, Flick GJ Jr, Davis LM, editors. Marine and Freshwater Products Handbook. Lancaster, PA, USA: Technomic Publishing Company Inc. pp. 665–693.
  • 25. Jay JM, Loessner MJ, Golden DA., (2005). Modern Food Microbiology. 7th ed. New York, NY, USA: Springer Science and Business Media.
  • 26. Rodas-Suarez OR, Flores-Pedroche JF, Betacourt-Rule JM, Quinones-Ramirez EI, Vazquez-Salinas C., (2006). Occurrence and antibiotic sensitivity of L. monocytogenes strains isolated from oysters, fish, and estuarine water. Appl Environ Microb., 72: 7410–7412.
  • 27. Swaminathan B, Cabanes D, Zhang W, Cossart P., (2007). L. monocytogenes. In: Doyle MP, Beuchat LR, editors. Food Microbiology: Fundamentals and Frontiers. Washington, DC, USA: ASM Press. pp. 457–491.
  • 28. Jami M, Ghanbari M, Zunabovic M, Domig KJ, and Kneifel W., (2014). Listeria monocytogenes in Aquatic Food Products—A Review. Comprehensive Reviewsin Food Science and Food Safety Vol.13.
  • 29. Göksoy EÖ, Kırkan Ş, Kaya O. (2006) Comparison of polymerase chain reaction and conventional methods for the diagnosis of Listeria monocytogenes in stuffed mussels. Turkish Journal of Veterinary and Animal Sciences 30:229-234.
  • 30. Soultos N, Iossıfıdou E, Ambrahım A, Evdoxios Psomas, Tzavaras I, Koutsopoulos D, Lazou T., (2014) Listeria monocytogenes in mussels (Mytilus galloprovincialis) harvested from North Aegean coastal area, Turk J Vet Anim Sci., 38: 50-53.
  • 31. Terzi G, Gücükoğlu A, Çadırcı Ö, Uyanık T, Alişarlı M., (2015). Serotyping and antibiotic susceptibility of Listeria monocytogenes isolated from ready-to-eat foods in Samsun, Turkey. Turkish Journal of Veterinary and Animal Sciences 39:1-7.

Aydın ve İzmir Bölgesinde Satışa Sunulan Midye Dolmaların Mikrobiyolojik Kalitelerinin Belirlenmesi

Yıl 2015, Cilt: 3 Sayı: 1, 70 - 76, 01.05.2015

Öz

Türkiye'de kara midyesi olarak bilinen Mytilus galloprovincialis daha çok midye tava ve midye dolma şeklinde tüketilmektedir. Midyeler; beslenmelerini, yaşadıkları ortamdaki suyu filtre etmek suretiyle, su içerisindeki maddelerle sağladıklarından dolayı çeşitli toksik maddeleri ve patojenleri bünyelerinde barındırabilmektedir. Bu çalışma Aydın ve İzmir illerinde satışa sunulan 30 farklı sokak satıcısından dokuzar adet olmak üzere toplam 270 adet midye dolma örneklerinin mikrobiyolojik kalitesini tespit etmek amacıyla yapılmıştır. Örnekler toplam aerobik mezofilik bakteri, koliform bakteriler, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes ve Vibrio spp. varlığı yönünden incelenmiştir. Yapılan analizler sonucunda toplam aerobik mezofilik bakteri, S. aureus, B. cereus ve koliform sayıları sırasıyla 2-6,44 log kob/g, 2-4,55 log kob/g, 2-4,36 log kob/g ve <10 log kob/g arasında belirlenirken, örneklerin hiçbirinde L. monocytogenes’e rastlanılmamıştır. Ancak incelenen örneklerin 4’ü L. ivanovii ve 7’si Vibrio spp. varlığı açısından pozitif bulunmuş ayrıca 2 satıcıdan temin edilen örneklerde de her iki patojende tespit edilmiştir. Sonuç olarak; incelenen midye dolma örneklerinin hijyenik kalitesinin düşük olduğu S. aureus, B. cereus, Vibrio spp. içermesi nedeniyle halk sağlığı açısından potansiyel bir tehlike oluşturabileceğini söyleyebiliriz

Kaynakça

  • 1. Ghanbari, M., Jami, M., Domig KJ, Kneifel W., (2013). Seafood biopreservation by lactic acid bacteria– a review. LWT – Food Sci Technol 50(2):315–24.
  • 2. Bongiorno T, Lacumin L, Tubaro, F, Marcuzzo E, Sensidoni, A, Tulli F. (2015) Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea), Food Chemistry Volume 173: 355-362.
  • 3. Ripabelli G, Sammorco ML, Grasso GM, Fanelli I, Caprioli A, Luzzi I. (1999) Occurrence of Vibrio and other pathogenic bacteria in Mytilus galloprovincialis (mussels) from Adriatic Sea, Italy. International Journal of Food Microbology 49: 43-48.
  • 4. De Witte B, Bekaert DK, Hoffman S, Vandermeersch G, Cooreman K, Robbens J., (2014) Quality assessment of the blue mussel (Mytilus edulis): Comparison between commercial and wild types. Marine Pollution Bulletin, 85:146–155.
  • 5. Şener A, Demir N, Çakıcı N, Kaya H, Bakar C. (2012) Çanakkale Boğazı`ndan avlanan kara midyelerinin (Mytilus galloprovincialis) mikrobiyolojik incelemesi. Nobel Medicus 26 (9-2) 69-73.
  • 6. Gülyavuz H., Ünlüsayın M., (2008). “Su Ürünleri İşleme Teknolojisi” (Fish Processing Technology). Ders Kitabı, Second Ed. Onur Grafik , 359 s., (ISBN: 975-96897-0-7) İstanbul.
  • 7. Kijewski, T., Smietanka, B., Zbawicka, M., Gosling, E., Hummel, H., Wenne, R., (2011). Distribution of Mytilus taxa in European coastal areas as inferred from molecular markers. J. Sea Res. 65, 224–234.
  • 8. Çelik, MY, Karayücel, S, Karayücel, I, Öztürk R, Eyüpoğlu B., (2012). Meat Yield, Condition Index, and Biochemical Composition of Mussels (Mytilus galloprovincialis Lamarck, 1819) in Sinop, South of the Black Sea. Journal of Aquatic Food Product Technology, 21:198–205.
  • 9. Kisla D, Uzgun Y. (2008) Microbiological evaluotion of stuffed mussels. Journal of Food Protection 3: 448-661.
  • 10. Durgun S. (2013) İzmir`de açıkta satılan midye dolmaların mikrobiyolojik açıdan incelenmesi. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Manisa.
  • 11. Halkman K. (2005) Merck Gıda Mikrobiyolojisi Uygulamaları. Ankara.
  • 12. Anonim. Türk Standartları (1997). Gıda ve yem maddelerinin mikrobiyolojisi-Listeria monocytogenes`in aranması ve sayımı metodu bölüm 1: Arama metodu. TS EN ISO 11290-1/Aralık 1997.
  • 13. Lhafi SK, Michael Kühne M., (2007). Occurrence of Vibrio spp. in blue mussels (Mytilus edulis) from the German Wadden Sea, International Journal of Food Microbiology 116: 297–300.
  • 14. Herrfurth D, Oeleker K, Pund RP, Strauch E, Schwartz K, Kleer J, Gölz G, AlterT, Huehn S., 2013). Uptake and Localization of Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus in Blue Mussels (Mytilus edulis) of the Baltic Sea, Journal of Shellfish Research 32(3):855-859.
  • 15. Messelhäusser U, Colditz J, Thärigen D, Kleih W, Höller C, Busch U., (2010). Detection and differentiation of Vibrio spp. in seafood and fish samples with cultural and molecular methods, International Journal of Food Microbiology, 142: 360–364.
  • 16. Normanno G, Parisi A, Addante N, Quaglia NC, Dambrosio A, Montagna C, Chiocco D., (2006).Vibrio parahaemolyticus, Vibrio vulnificus and microorganisms of fecal origin in mussels (Mytilus galloprovincialis) sold in the Puglia region (Italy). International Journal of Food Microbiology 106:219 – 222.
  • 17. Wright AC, Schneider RG, Hubbard MA, Schneider KR., (2009). Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus, FSHN09-02, july,. http://edis.ifas.ufl.edu.
  • 18. Aksu H. (1996) İstanbul’da tüketime sunulan bazı hazır yemeklerin mikrobiyolojik kalitesi üzerine araştırmalar. V. Ulusal Halk Sağlığı Kongresi, 12-16 Ekim 1996, İstanbul.
  • 19. Ulusoy Ş. (2008) Midye Dolmalarının Modifiye Atmosferle Paketlenmesi. İstanbul Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
  • 20. Ateş M, Ozkizilcik A, Tabakoglu C. (2011) Microbiological analysis of stuffed mussels sold in the streets. Indian Journal Microbiological 51(3):350-354.
  • 21. Ergönül B, Kundakçı A, Durgun S: Hygienic quality of stuffed Mediterranean mussels (Mytilus gallovincialis) sold by Street venders in Izmir, Turkey, Journal of Food Safety and Food Quality, 65:121-124, 2014.
  • 22. Rhodehamel, E.J., and Harmon, S.M., (1998). Bacillus cereus. Ch.14. In Food and Drug Administration Bacteriological Analytical Manual, 8th ed. (revision A), (CD-ROM version. R.L. Merker (Ed.). AOAC International, Gaithersburg, MD.
  • 23. Oner E, Erol İ. (2006) Soğuk olarak tüketime sunulan bazı hazır gıdaların mikrobiyolojik kalitelerinin belirlenmesi. 2. Ulusal Veteriner Gıda Hijyenistleri Kongresi Bildiri Kitabı ,18-20 Eylül 2006, İstanbul.
  • 24. Croonenbergs RE., (2000). Contamination of shellfish-growing waters. In: Martin RE, Carter EP, Flick GJ Jr, Davis LM, editors. Marine and Freshwater Products Handbook. Lancaster, PA, USA: Technomic Publishing Company Inc. pp. 665–693.
  • 25. Jay JM, Loessner MJ, Golden DA., (2005). Modern Food Microbiology. 7th ed. New York, NY, USA: Springer Science and Business Media.
  • 26. Rodas-Suarez OR, Flores-Pedroche JF, Betacourt-Rule JM, Quinones-Ramirez EI, Vazquez-Salinas C., (2006). Occurrence and antibiotic sensitivity of L. monocytogenes strains isolated from oysters, fish, and estuarine water. Appl Environ Microb., 72: 7410–7412.
  • 27. Swaminathan B, Cabanes D, Zhang W, Cossart P., (2007). L. monocytogenes. In: Doyle MP, Beuchat LR, editors. Food Microbiology: Fundamentals and Frontiers. Washington, DC, USA: ASM Press. pp. 457–491.
  • 28. Jami M, Ghanbari M, Zunabovic M, Domig KJ, and Kneifel W., (2014). Listeria monocytogenes in Aquatic Food Products—A Review. Comprehensive Reviewsin Food Science and Food Safety Vol.13.
  • 29. Göksoy EÖ, Kırkan Ş, Kaya O. (2006) Comparison of polymerase chain reaction and conventional methods for the diagnosis of Listeria monocytogenes in stuffed mussels. Turkish Journal of Veterinary and Animal Sciences 30:229-234.
  • 30. Soultos N, Iossıfıdou E, Ambrahım A, Evdoxios Psomas, Tzavaras I, Koutsopoulos D, Lazou T., (2014) Listeria monocytogenes in mussels (Mytilus galloprovincialis) harvested from North Aegean coastal area, Turk J Vet Anim Sci., 38: 50-53.
  • 31. Terzi G, Gücükoğlu A, Çadırcı Ö, Uyanık T, Alişarlı M., (2015). Serotyping and antibiotic susceptibility of Listeria monocytogenes isolated from ready-to-eat foods in Samsun, Turkey. Turkish Journal of Veterinary and Animal Sciences 39:1-7.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Diğer ID JA48SC97BR
Bölüm Araştırma Makalesi
Yazarlar

F. Kök Bu kişi benim

S. Büyükyörük Bu kişi benim

D. Beyaz Bu kişi benim

E. Göksoy Bu kişi benim

P. Koçak Bu kişi benim

C. Şahiner Bu kişi benim

Yayımlanma Tarihi 1 Mayıs 2015
Yayımlandığı Sayı Yıl 2015 Cilt: 3 Sayı: 1

Kaynak Göster

APA Kök, F., Büyükyörük, S., Beyaz, D., Göksoy, E., vd. (2015). Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir. MANAS Journal of Engineering, 3(1), 70-76.
AMA Kök F, Büyükyörük S, Beyaz D, Göksoy E, Koçak P, Şahiner C. Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir. MJEN. Mayıs 2015;3(1):70-76.
Chicago Kök, F., S. Büyükyörük, D. Beyaz, E. Göksoy, P. Koçak, ve C. Şahiner. “Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir”. MANAS Journal of Engineering 3, sy. 1 (Mayıs 2015): 70-76.
EndNote Kök F, Büyükyörük S, Beyaz D, Göksoy E, Koçak P, Şahiner C (01 Mayıs 2015) Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir. MANAS Journal of Engineering 3 1 70–76.
IEEE F. Kök, S. Büyükyörük, D. Beyaz, E. Göksoy, P. Koçak, ve C. Şahiner, “Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir”, MJEN, c. 3, sy. 1, ss. 70–76, 2015.
ISNAD Kök, F. vd. “Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir”. MANAS Journal of Engineering 3/1 (Mayıs 2015), 70-76.
JAMA Kök F, Büyükyörük S, Beyaz D, Göksoy E, Koçak P, Şahiner C. Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir. MJEN. 2015;3:70–76.
MLA Kök, F. vd. “Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir”. MANAS Journal of Engineering, c. 3, sy. 1, 2015, ss. 70-76.
Vancouver Kök F, Büyükyörük S, Beyaz D, Göksoy E, Koçak P, Şahiner C. Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir. MJEN. 2015;3(1):70-6.

Manas Journal of Engineering 

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